Sažetak (Abstract)
Tourism sector is service sector. Food and beverage department is one of the important departments in the hospitality facilities. Service quality of this department attracts people to facilities apart from the purpose of the accommodation. Guests who stay in hospitality facilities may face food poisoning if hygiene and sanitation rules are not obey in food and beverage services. Therefore, cleaning in the kitchen is absolutely necessary. In this study, it is aimed to determine the hygienic conditions of the production areas of kitchens of hospitality facilities in Ankara. Method of study is seven different hospitality facilities in Ankara were visited, kitchen production areas were examined and hygiene evaluations were made by taking photographs. According to the findings it has been observed that in the kitchen production areas there were no suitable materials for hygiene in the floors and walls in five facilities and cracks, breachs, slits were found and height of the ceiling was low in four facilities. It has been determined that the work benches were made of suitable materials (steel-marble) in terms of usage but inappropriate
Ključne riječi: hygiene, hospitality facility, food production